Asinan is Indonesian style pickle of fresh vegetable or fruits. The term asinan comes from the word asin, means salty. It is actually not only salty. But sour and spicy too!
If you are not into spicy food, you can easily adjust the level of spiciness by reducing the amount of chilies, or you can remove the chili's seed, it will help to reduce the heat a little. Or else, you can use other type of chilies that is not too spicy. Me and my hubby love spicy food, and we choose the type of chili that is famous in Indonesia as "super spicy". It is probably around the same level of jalapeno and habanero pepper.
3 cups of water
6 red cayenne chilies
3 bird eye chilies
2-3 tbsp vinegar
lemon juice from 1 lemon
1 and 1/2 tsp salt
1/2 tsp sugar
1 jicama/yam/mexican turnip
2 handful of peanut, deep fry
How to :
1. Cook the chilies with boiling water about 5 minutes. Remove from the water and grind until smooth. You can use mortar and pestle or blender.
2. Mix the chili paste with 3 cups of water, salt and sugar. Add the vinegar and lemon juice, have a taste, correct it as your prefer. As different type or brand of vinegar might not taste the same. Adjust the level of sourness. It should be salty-sour and a little sweet.
3. Put in all the cucumber, jicama, and pineapple pieces to the sauce. Let it cool completely. Put it in your refrig, and your asinan is ready after about 1-2 hours.
4. Sprinkle the fried peanut before you eat it.